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Chorizo Avocado Benedict Recipe

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★★★★

4 from 58 reviews

A bold Mexican twist on classic eggs Benedict featuring spicy chorizo, creamy avocado, poached eggs, and zesty cilantro hollandaise sauce served on toasted English muffins for a hearty and flavorful breakfast or brunch.

Ingredients

Scale

English Muffins

  • 4 English muffins, split and toasted

Chorizo

  • 8 oz fresh chorizo sausage, casings removed

Eggs

  • 8 large eggs
  • 1 tablespoon white vinegar

Avocado Salsa

  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, diced
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper to taste
  • 1 tablespoon fresh lime juice

Cilantro Hollandaise Sauce

  • 3 egg yolks
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • 2 tablespoons fresh cilantro, chopped

Garnish

  • Red pepper flakes
  • Fresh cilantro for garnish

Instructions

  1. Cook the Chorizo: Heat a large skillet over medium-high heat. Remove chorizo from casings and crumble into the pan. Cook for 6-8 minutes, breaking it up with a wooden spoon, until browned and crispy at the edges. Drain excess fat leaving about 1 tablespoon in the pan. Transfer cooked chorizo to a plate and keep warm.
  2. Prepare Cilantro Hollandaise: In a blender, combine egg yolks, lime juice, cayenne pepper, and a pinch of salt. Blend on medium speed for 30 seconds. With blender running on low, slowly drizzle in melted butter over about 2 minutes until sauce thickens and is creamy. Add 2 tablespoons chopped cilantro and pulse to combine. Adjust seasoning to taste and keep warm by placing blender container in warm water.
  3. Make Avocado Salsa: In a medium bowl, gently combine diced avocados, diced cherry tomatoes, and remaining cilantro. Season with salt, pepper, and a squeeze of lime juice. Toss gently to avoid mashing avocado. Set aside at room temperature.
  4. Poach the Eggs: Bring a large, deep saucepan of water to a gentle simmer and add white vinegar. Crack each egg into a small cup. Create a gentle whirlpool in water and gently slide eggs one at a time into the center. Poach for 3-4 minutes for runny yolks or longer for firmer yolks. Remove with slotted spoon and place on paper towel-lined plate. Repeat for all eggs.
  5. Toast English Muffins: While poaching eggs, split English muffins and toast until golden and crispy. Lightly butter if desired. Place two muffin halves on each serving plate.
  6. Assemble the Benedict: Place a generous portion of chorizo on each toasted muffin half. Top with a poached egg. Spoon the cilantro hollandaise sauce generously over the eggs. Add a generous amount of avocado-tomato salsa on top. Garnish with red pepper flakes and fresh cilantro. Serve immediately warm.

Notes

  • Use fresh, ripe avocados for the best creamy texture in the salsa.
  • The white vinegar in the poaching water helps the egg whites coagulate quickly.
  • Adjust cayenne pepper in hollandaise to control the spice level.
  • For firmer egg yolks, poach eggs a minute or two longer.
  • Keep hollandaise warm but not hot to prevent breaking the sauce.
  • Drain excess fat from chorizo to avoid greasy muffins but keep some for flavor.

Keywords: Chorizo Benedict, Mexican Eggs Benedict, Avocado Benedict, Breakfast Recipe, Brunch Ideas, Poached Eggs, Hollandaise Sauce, Mexican Breakfast

Find it online: https://foodarohub.com/chorizo-avocado-benedict-recipe/